Opposite of buy
Opposite of push
Opposite of true
Opposite of soft
Opposite of wide
Opposite of right
Opposite of dark
Opposite of early
Opposite of cheap
Opposite of empty
Opposite of cooked
Opposite of last
Opposite of cold
Opposite of clean
A cup marked in graded amounts, used for measuring liquid ingredients in cooking.
Keeping work areas free from dirt or bacteria.
This is a type of bacteria found in contaminated water.
This is a safe and quick way for thawing frozen food.
This is used to check the temperature of meat to make sure it is all the way cooked.
Use these to take out hot cookware from the oven.
Foods that can become unsafe or spoil easily if not refrigerated or frozen.
Home canning that is incorrectly processed
Is a another name for a frying pan.
Found in milk and dairy products, and becomes contaminated when humans do not wash hands.
When food is left at room temperature for too long, usually with meats and mayo salads.
This tool is usually made of narrow metal strips or wires attached to a handle
Tiny living creatures visible only through a microscope.
The process by which bacteria are unintentionally transferred from one substance to another.
Keeping yourself clean.
Cooking food at a safe internal temp.
Found in soft cheese, hot dogs and deli meat.
This a durable board on which to place material for cutting.
Used for cutting bread.
Used to get vegetables out of a heated pot.
opposite of good
taking a lot of time (pace)
get there quickly
not hard on surface
Encourages individuals to start and operate their own businesses without government involvement.
The struggles between companies and consumers.
Focuses on the sale of a product.
Business choose to compete on the basis of factors that are not related to price
Full control of a specific market and the production method.
Is a potential for loss or failure in relation to the potential for improved earning.
Money left over after paying for the costs and the expenses.
Is the amount of goods producers are willing to make and sell.
Refers to consumer willingness and ability to buy products.
When there is an excess of goods for the demand
When the demand is too high and exceeds the product
When there is equal supply and for the demand.
Pocket of air between the membranes at the wide end.
Thick fluid known as egg white.
Yellow portion of the egg
A blood vessel in the yolk has ruptured
Brown droplets on meringue
Made by cooking over low heat (soft) made by cooking in the oven (baked)
Cooking eggs in simmering water
Folding stiffly beaten egg whites into a sauce or puréed food
Whites are beaten and air is entered
Hold two liquids together
A solid state
A healthier alternative, liquid form
Bacteria in under cooked or raw eggs
Two thick twisted strands of albumen that anchor the yolk
Warm water and ___
Raw meat should ___ touch fruit
Germ is another word for ____
Use a meat ____ to check the temperature
You can see bacteria: True or False
Wash both of these for 20 seconds to kill germs.
Keep cold food cold and hot food ____
An ice ____ will keep your lunch cold
Wash your hands before you ___
Bacteria grow rapidly in the danger ___ (rhymes with cone)
Milk, eggs and yogurt should be stored in the
Slice veggies on a clean cutting
Keep food ____ in the refrigerator
Bacteria begins to grow on perishable food within ___ hours if not refrigerated.
Don’t leave food out for more than two ____
Home fries or hash ______
H20 is the chemical symbol for
High fiber foods (fruits and veggies) make your stomach feel ___
The color of the grains group
What is the opposite of light?
What is the opposite of strong?
What is the opposite of ill?
What is the opposite of old? (age)
What is the opposite of hard?
What is the opposite of fast?
What is the opposite or right?
What is the opposite of wet?
What is the opposite of down?
What is the opposite of new?
What is the opposite of clean?
What is the opposite of sit?
What is the opposite of out?
What is the opposite of cold?
What is the opposite of full?
What is the opposite of dark?
What is the opposite of open?
What is the opposite of pull?